Instructions
Preheat oven to 450.
Add water to saucepan, lightly salt it and throw in the potatoes
Over medium-high heat, bring to a boil. Cook until potatoes are tender—approx.. 8 minutes.
Drain the potatoes and move the saucepan aside.
On a cutting board, mince and mash the rosemary leaves, salt and red pepper flakes and garlic until a paste forms.
Move the paste to a bowl and add the half of the lemon juice and olive oil.
Place the chicken into the bowl and coat with the mixture.
Over medium-high heat, heat a cast-iron skillet and add in the chicken.
Cook until the chicken browns—approx. 5 minutes.
Flip the chicken and add the mushrooms and potatoes.
Gently pour in the remaining lemon juice for extra flavor.
Add in the rosemary springs and lemon halves, then move the chicken to the oven to roast.
Wait until the chicken is thoroughly cooked and the skin is crispy, then remove.—approx. 20 –25 minutes.

Looking for the appetizer?
Try our favorite hummus recipe from our blog. Pair with pita chips for the perfect snack before impressing family with the main course. Want to share a recipe idea? Tweet us @FurnishedQ and let us know what you’re cooking!